Ingredients (use vegan versions):

• 1 regular size can hominy, drained (1 1/2 cups, perhaps?)
• 1/3 to 1/2 can can Ro-tel* tomatoes, partially drained (I reserve liquid for other uses; its good over scrambled Eggbeaters)
• 1 regular size can black beans, drained and rinsed
• 6 tortillas

Directions:

Combine hominy and tomatoes, and simmer gently for at least 10 minutes
so hominy absorbs the tomato flavor (Don’t add to much juice from the
tomatoes or the mixture will be too runny for burritoes). Add rinsed
beans, heat thoroughly, and serve folded into tortillas.

Salsa or pico de gallo could probably be substituted for the Ro-tel,
but I haven’t tried it; the Ro-tel makes this dish for me, but then I
love this style of tomatoes. YMMV. Also, I usually open cans or my freezer
door for dinner , but I’m sure this could be made with fresher
ingredients.

*Ro-tel tomatoes are simply canned tomatoes made with green chiles, and
are canned in Texas. I can’t find them in California, so I have my
family send me regular care packages. In a pinch, I substitute Mexican-
style stewed tomatoes. The last batch they send me came in screw-top
bottles, which is much more convenient.

Serves:

Ingredients (use vegan versions):

• 12 oz of your favorite soy chicken-flavored analog or seitan, cut in chunks
• 1 dozen whole wheat tortillas
• 16 ounces of mild salsa
• 1 cup heaping of Dragonfly’s Dry Uncheese Mix (on this site)
• 1 cup water
• lettuce, olives, chopped tomatoes, tofu sour creme, etc

Directions:

Make very thick cheese sauce using 1
cup of water and 1 cup of Dragonfly’s
Dry, Uncheese Sauce (on this site).
This will be very thick and once thick,
remove from the heat. Add the 16 oz (2
cups) of mild (or hotter) salsa. Stir
this up. The sauce should still be
pretty thick. Add the cooked chicken-
flavored soy meat analog or seitan.
Stir.

Soften the tortillas. This can be done
in a microwave, but separate them first
or you will never get them apart!

Divide the sauce/analog combo evenly
between the tortillas. Wet the
circular edge around half of a
tortilla, fold the other half over and
press to lightly seal. Try to do so
without filling the half moon shape
with air. Please on a lightly oiled
cookie sheet. You can overlap them a
bit.

Bake in a 350 Fahrenheit oven for about
20-25 minutes. The filling should be
hot and bubbly.

Serve topped with lettuce, chopped
tomatoes, more salsa, olives, tofu sour
creme or whatever other Tex-Mex
toppings you like. These are rich,
gooey, cheezy tasting and filling.

Serves: 3 to 6

Preparation time: 30 minutes plus baking

Ingredients (use vegan versions):

• homemade corn and flour tortillas
• S&W brand San Antonio beans (they are a canned mixture of pinto & red beans with jalapeno peppers in a tex mex sauce.)
• salsa, bottled or homemade we used the Safeway brand salsa with cilantro
• 1 can refried beans mixed with cooked rice (white or brown)
• 1 can sweet corn
• fresh cilantro

Directions:

This recipe is so simple and yummy, even my picky eaters
loved it. It’s so low cal and healthy! But best of
all,these burritos are free of animal meat, milk or eggs.
Mix about a cup of canned sweet corn,along with about half
of the canned sweet corn juice, with about 2 cups of all
purpose unbleached flour in a blender for as long as it
take to grind the corn and flour together. Dough will be a
a little bit sticky.

Take out of blender and add flour to made dough workable.
Divide into at least 6 balls, about the size of a golf ball
each. Roll out balls into large circles on a floured surface with
a rolling pin that has been floured.

Place tortilla onto a hot ungreased cast iron skillet
until the tortilla begins to form little air bubbles.
Flip and lightly brown the opposite side. Take out of pan
and place onto a microwavable plate.

Spread the rice and refried beans mixture onto tortilla,
spoon the San Antonio canned beans on top of mixture, add
remaining canned sweetcorn(about a large teaspoon),salsa
and fresh cilantro onto the rice bean mixture. Microwave
for about 25 to 30 seconds. Carefully roll the warm
burrito up and enjoy.

Serves: 6

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 cup sliced onion
• 1 teaspoon minced garlic
• 1 jalapeno chili, minced
• 1 teaspoon ground cumin
• 15 oz can black beans (drained)
• 15 oz can pinto beans (drained)
• 1 cup chopped tomato
• cilantro to taste
• salt and pepper to taste
• 12 tortillas
• vegan cheese (I recommend cheddar), shredded
• salsa
• vegan sour cream

Directions:

Preheat oven to 450.

Spray skillet with cooking spray; heat up to
medium. Sauté onion, garlic, jalapeno, and cumin
until crisp-tender, about 5 minutes.

Add beans to skillet and mix. Then add the
tomato and cilantro into the skillet and stir
around, cooking for about 1 to 2 minutes.

Spoon a nice helping of the mixture onto each
tortilla. Then add the vegan cheese. Fold them
over and spray both sides with cooking spray.

Bake on cookie sheet at 450 for about 5 to 7
minutes or until a little brown. Then serve with
salsa and vegan sour cream!

Serves: A lot!

Preparation time: 20 min. or so

Ingredients (use vegan versions):

• 1 cup uncooked brown rice
• 1 package of Tempeh, crumbled
• 1 med. onion, chopped
• 3-4 cloves garlic, crushed or chopped
• 1 15oz can black beans, rinsed and drained
• 1 13.5oz can tomatoes w/green chiles, drained
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• salt to taste
• 1/4 cup orange or pineapple juice
• olive oil
• tortillas
• your favorite salsa and vegan sour cream for garnish

Directions:

In a saucepan, prepare 1 cup of rice according to
package instructions.

In a separate large frying pan, heat 1 Tbsp olive oil over
med-high heat. Add onion and cook for 5 minutes or
until transparent. Add garlic and cook for one more
minute. Add spices and salt and stir. Add tempeh and
cook for another 4-5 minutes until browned. Add black
beans and tomatoes w/ green chiles. Stir in the orange
or pineapple juice. Let ingredients cook together about
15-20 minutes.

Place black bean mixture into tortillas with a couple
spoonsful of brown rice. Top with salsa and veg sour
cream and enjoy!

Serves: 4-6

Preparation time: 30 minutes